Quiltingboard Forums - All About Cream of Tartar

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Quote:

Originally Posted by PB from MN (Post 8344095)

Another hobby of mine is wine making. If the wine is too acidic it can form tartaric acid (what cream of tartar is made of). The first time it happened, I simply strained the wine to remove them when pouring from the bottle. I now know that I need to cold crash the wine and the crystals will form and drop out before bottling. Cold crashing is taking the wine carboy (mine was 5 gallons) after it is done fermenting and placing it in a cold environment for a few days. It is then filtered out when bottling. I am not sure how they do it commercially in large vineyards.

Wine making is one big science experiment with its own language and I enjoy making wine and now I have added beer making.

Interesting...I had never heard of, "cold crashing." My hubby and I made beer, wine, cider and vinegar, along with other fermented products. His beer and cider is getting pretty good. We have some pinot noir started, but it's a tricky wine to pull off for the home brewer, so we'll see. My DH wants to know what kind of filter did you use to clear the crystals?

~ C

Thanks for the info. I just always used it to make meringue. I thought maybe they had done away with it or there was a shortage. I have a friend who was having a hard time finding it.

Yes, good for meringue and also for stiffening the "glue" that holds gingerbread houses together.

And -- if you get it on your jeans it will bleach out the color. Ask me how I know.

The cream or tartar was mixed with egg white when this happened. I don't know if it was the cream of tartar, or the mixture that caused the problem.

I think I might try the vinegar solution and see if it makes things shiny.

Quote:

Originally Posted by Tartan (Post 8343785)

All I knew was baking sofa makes cookies spread and baking side makes them puff.

Cute! I guess spell checker doesn't know how to cook.

I use cream of tarter to clean out a plastic electric teapot. I have a lot of iron in my water (well water) and the cream of tarter cleans off the brown staining completely. I can't claim this fix as mine, it came with my instructions for the teapot!

Quote:

Originally Posted by PB from MN (Post 8344095)

When I was on a wine tour in France spring 2018, we saw the "Wine Diamonds" in the huge vats at Hermitage. Some of the vats are temperature controlled, these ones were not and the Tartanic Acid naturally forms on the sides and bottom of the tanks.